NO, not a roll like a dinner roll (because Y'all know I love the bread!) … but a roll like.. a roll of thinly sliced potatoes, stuffed with creamy-lemony-ricotta, ground meat sauce, and rolled up into a log, baked, and sliced!
So I saw something similar perusing the Facebook, but they made it more Italian.. which I love as well. It was filled with the same idea of ricotta, and oh yeah spinach, and was loaded with tons of mozzarella that just melted and oozed all over the place. Pure heaven!
But I was wanting something more on the greek side. That same flavorful ground meat and tomato sauce but with a hint of oregano and anisette thrown in for that Greek feel. I also added fresh lemon zest to the ricotta that really made the whole dish pop. And was so glad I did!
Try it out, and by all means, load it with whatever you and yours would enjoy. This is just how I rolled! (did you see what I did there?)
Ingredients: Feeds 6-8 depending how hungry
3 pounds russet potatoes, cleaned and peeled, sliced thinly
Extra Virgin Olive Oil
1 pound lean ground hamburger or turkey
1 medium onion diced
3 garlic cloves smashed and chopped
1 1/2 cups tomato sauce
8 ounces whole milk ricotta
1 cup crumbled feta cheese
1/2 cup shredded parmesan
6 cups fresh baby spinach
Zest of a large lemon
3 teaspoons dried oregano
Lemons cut into wedges for serving
- Begin by preparing a medium sheet pan (I used an 11x17) by lining it with parchment paper. This will help with the rolling later. Brush the paper with olive oil and set aside. Preheat your oven to 400 degrees.
- Slice the potatoes thinly and evenly. Preferably with a mandoline, or your one good eye and a sharp knife. Either way, watch your fingers! You may not need all of the potatoes but you will have back up for size and consistency if needed. Begin shingling (overlapping) the potatoes on the parchment paper in even rows. Do this until the entire pan is one nice fish-scale” looking layer. Sprinkle the entire layers with the shredded parmesan and pop into the oven for approximately 20 minutes, or until golden brown. Remove and let cool.
- Now for the filings: While the potatoes are cooking, begin heating a frying pan with a little olive oil. Add the chopped onion and garlic and cook until tender. Next add your ground meat and brown, season with a pinch or two of the Cook’s Line Seasoning, or your own salt and pepper. Drain off any excess fat.
- To the frying pan add the tomato sauce, oregano, and star anise. Stir to incorporate everything, cover and let it slowly simmer for 15 minutes. Taste for seasoning then Remove from the heat and let it cool.
- In another pan add a glug of olive oil and begin to heat gently. Add the fresh baby spinach, a dash of Cooks Line Seasoning, and sauté the spinach to a nice soft bright green consistency. Drain off any excess water.
- IN a mixing bowl add the ricotta cheese, lemon zest, and feta cheese. Mix well to incorporate all of that flavor. Then add the sautéed spinach. Go ahead and give it a taste, and add Cook’s Line or your own salt and pepper to taste. Everything seasoned properly, guys!
- Okay, now that everything is made let’s build the roll! Start by speeding out the ricotta and spinach mixture over the cooked potatoes… just like you were icing a cake. Follow that up with the cooled meat mixture (don’t forget to remove the star anise). Spread it out over the ricotta evenly and to the edges of the potatoes. The starting at the bottom of the pan, lift up the parchment paper and gently fold in the potatoes… starting your roll. Use the paper to help lift and evenly roll the potatoes to the top of the pan. Once rolled it should resemble a log. Tighten the roll with your hands if need be, and carefully center it to the middle of the pan.
- Place the roll back into the oven to let it bake and brown on the outside. Bake for 15-20 minutes until golden brown.
- Remove the potato roll from the oven and ket it cool at least 10 minutes before slicing. Cut a slice at least 1 inch thick and serve with fresh cut lemon for the extra kick if citrus. Creamy, hearty, flavorful, deliciousness!